Gelatario d'Autore
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Salt&Pepper Raw Pistachio
To make this recipe you will need:
| PRODUCT | |
|---|---|
| BASE: | |
| Milk | 660 g |
| Cream | 100 g |
| Nature 150 S.A. | 100 g |
| Sugar | 140 g |
| GELATO MIX: | |
| Base | 1000 g |
| Diamante Pistachio Verde | 120 g |
| Kitchen salt | 7 g |
| Ground black pepper | 2 g |
| Extra virgin olive oil | 50 g |
| Diamante Grezzo Pistachio | to taste |
| TOTAL | 1179 g |
Preparation
• Prepare the base by carefully mixing all the ingredients.
• Pasteurize.
• Add the Diamante Pistachio Verde, salt and pepper to the base. Bring the mixture to 52 °C. Allow to cool and add the extra virgin olive oil.
• Stir accurately with a whisk or mixer.
• Pour the mixture into the batch freezer and prepare the gelato.
• Once ready, place in the tub and enrich with Diamante Grezzo Pistachio.